Coconut Pancakes


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Coconut Pancakes
One of my favorite treats is having pancakes for breakfast.. with bacon, ALWAYS bacon. These pancakes are made with coconut flour! They are grain free and thus, gluten free! If you've never cooked with coconut flour before it is a real treat. It's fluffy and slightly sweet. It does taste somewhat coconut-ty but not overwhelmingly. It is also very absorbent so you don't have to use a lot of it... only 1/4 for this whole batch of pancakes! That means, not only are these low sugar, they are pretty low carb as well which means one thing- MORE SYRUP PLEASE ;p
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pancakes
Ingredients
  • 1/4 cup butter or ghee melted
  • 1/4 cup coconut milk or coconut cream
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1 heaping tbsp sugar
  • 1/4 tsp salt
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 2 tbsp unsweetened shredded coconut
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pancakes
Ingredients
  • 1/4 cup butter or ghee melted
  • 1/4 cup coconut milk or coconut cream
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 1 heaping tbsp sugar
  • 1/4 tsp salt
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 2 tbsp unsweetened shredded coconut
Instructions
  1. Whisk together the butter, coconut milk, vanilla extract, eggs, sugar and salt.
  2. In a separate bowl mix the coconut flour, shredded coconut and baking powder.
  3. Combine wet ingredients with the dry ingredients and allow the batter to sit and thicken for a few minutes.
  4. At this point, if the batter is too thick add a little water or more coconut milk. If it is too watery, add more coconut flour by the teaspoon.. You shouldn't need to add very much if you do at all.
  5. Butter a skillet over medium heat. Spoon the batter into the skillet to make 3-4 inch pancakes.
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